Description
Classic Cheesy Funeral Potatoes are a comforting, creamy casserole made with shredded hash browns, sautéed onions, a cheesy sour cream sauce, and a crunchy cornflake topping, baked until bubbly and golden brown. Perfect as a hearty side dish for family gatherings or potlucks.
Ingredients
Scale
For the Casserole:
- 1 stick (8 tbsp) butter, divided
- 30 oz frozen shredded hash browns, thawed
- 1 medium onion, diced
- 1/4 cup all-purpose flour
- 1 cup milk
- 2 cans (10.5 oz each) condensed cream of chicken soup
- 2 cups shredded cheddar cheese
- 1 cup sour cream
- Salt and pepper, to taste
For the Topping:
- 3 cups corn flakes, crushed
- 2 tbsp butter, melted
Instructions
- Preheat and grease the baking dish: Preheat your oven to 350°F (175°C). Place 1 tablespoon of butter in a 9×13-inch casserole dish and place it in the oven as it heats to melt the butter. This will grease the pan to prevent sticking.
- Sauté the onions: In a large, deep skillet, melt 5 tablespoons of butter over medium heat. Add the diced onion and cook for 3-4 minutes until softened and translucent.
- Add the flour: Sprinkle the flour over the cooked onions and stir continuously for about 2 minutes to cook out the raw flour taste.
- Make the sauce: Slowly whisk in the milk to the onion-flour mixture, ensuring there are no lumps. Then add both cans of condensed cream of chicken soup and whisk until smooth and lump-free.
- Finish the sauce: Remove the skillet from heat. Stir in the sour cream and shredded cheddar cheese, mixing until the cheese melts and the sauce is well combined. Season with salt and pepper to taste.
- Combine with hash browns: Add the thawed shredded hash browns to the sauce in batches, stirring to fully coat the potatoes. Once combined, transfer the mixture into the greased 9×13 casserole dish.
- Prepare the topping: Melt the remaining 2 tablespoons of butter and pour over the crushed corn flakes. Stir until the corn flakes are evenly coated with melted butter.
- Assemble and bake: Sprinkle the buttered corn flakes evenly over the top of the casserole. Cover the dish with aluminum foil and bake for 25 minutes. Then remove the foil and bake for an additional 15-20 minutes, until the topping is golden brown and the casserole is bubbly on the sides.
- Rest and serve: Allow the casserole to sit for 15 minutes after baking to set. Serve warm and enjoy your comforting cheesy funeral potatoes!
Notes
- For best results, thaw the hash browns before mixing to avoid excess moisture.
- Use a deep skillet to comfortably mix ingredients without spilling.
- You can substitute cream of chicken soup with cream of mushroom soup for a vegetarian twist, but this changes the flavor.
- Allowing the casserole to rest after baking helps it set for easier serving.
- Adjust the salt and pepper seasoning as needed, keeping in mind the soup and cheese add saltiness.
